Classic Vegan Waffles (made with Aquafaba!)

The number one complaint I hear about homemade vegan waffles is “they didn’t crisp up!”. Oil and sugar are keys to that indulgent texture, but eggs also play an important role. Recipe creators have struggled for years to find the perfect egg replacer for this breakfast favorite, but the answer has finally arrived. As cookbook author Zsu Dever has discovered, aquafaba is the solution to many egg-free recipes, including classic vegan waffles.

The recipe for these classic vegan waffles is from Zsu’s new cookbook, which is aptly named Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water. If you cook or bake without eggs, then this title is a must buy. It starts with an essential primer on making and using aquafaba, and then jumps into the wonderful recipes. All are vegan, and there is a little notation at the end of each recipe to help identify gluten-free (GF), nut-free (NF), and soy-free (SF) recipes at a glance. There are many to choose from, and Zsu even goes out of her way to create a few special free-from recipes, like Gluten-Free Artisan Bread and Nut-Free Macaron Shells.

The recipes in Aquafabacover all the bases. Below is just a sampling of ones that immediately intrigued me:

Butter (yes, dairy-free!)

Mayonnaise

Caesar Dressing

French Toast

Frittata

Crepes

Eggroll Wrappers

Chile Relleno Quiche

Portobello Schnitzel

Swedish Meatballs

Brioche

Nougat

Marshmallow Creme

Fantasy Fudge

Lemon Meringue Pie

Caramel Praline Cashew Ice Cream

Meringue Cookies

Strawberry Shortcake Macarons

Dutch Butter Cookies

Autumn-Spiced Bread Pudding

But if you still aren’t ready to take the inexpensive leap into purchasing Aquafaba, try these classic vegan waffles. One bite, and you just might be sold.

The two most important aspects of a great waffle are a crisp exterior and moist and fluffy interior. These deliver big. For great make-ahead waffles, undercook them by about 1 minute and freeze. When you’re ready for them, just toast and enjoy.

Author: Zsu Dever

Serves: 10 to 12 (3 x 3-inch) waffles

Ingredients

2 cups unbleached all-purpose flour

3 tablespoons organic sugar

2 teaspoons baking powder

1 teaspoon sea salt

1 cup dairy-free milk beverage (your choice of type)

½ cup aquafaba (see Note below)

¼ cup non-GMO canola oil or other neutral-tasting oil

1 teaspoon pure vanilla extract

Instructions

Combine the flour, sugar, baking powder, and salt in a medium bowl. Whisk or sift to distribute the ingredients equally.

Combine the milk beverage, aquafaba, oil, and vanilla in a small bowl and mix well. Add the milk mixture to the flour mixture and whisk gently into a smooth batter. Set the batter aside to hydrate while the waffle iron heats up.

Heat the waffle iron according to the manufacturer’s instructions. Add the required amount of batter to the hot iron (usually about 1 cup of batter). Cook until the desired doneness is reached and transfer the waffles to a wire rack. The waffles will become crisp in about 30 seconds.

Serve hot with dairy-free buttery spread, maple syrup, or preserves.

Notes

Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.